ana A cake that I had to invent, or rather modify a certain recipe.
Due to my nephews’ strange diet, I had to find a way to make dessert. They wanted an apple pie, but… it had to be GLUTEN-FREE, CHICKEN-EGG-FREE, CINNAMON-FREE, SUGAR-FREE, LACTOSE-FREE (clarified butter instead of butter/margarine), and a few other guidelines.
So I present the strangest cake in the world, which surprisingly didn’t turn out too bad, it’s tasty and the children were delighted. It’s true that I won’t bake it too quickly, because I was a little nervous about it, but I hope that you will be able to finish it as well as I did.
Ingredients
Cake
- 300 g gluten-free corn flour
- 100g gluten-free oat flour
- 320 g of potato starch
- 300 g of clarified butter
- 150 g of erythritol
- 8 quail eggs
- 2 flat teaspoons of gluten-free baking powder
- cold water (optional)
Filling
- 2 kg of apples
- 1 tablespoon of erythritol
Start by preparing the apples.
Wash and peel 2 kg of apples. Then cut them into smaller cubes. Place them in a pot and add 1/4 cup of water. Roast over low heat for about 30 minutes until the apples soften and evaporate slightly. At the end, add 1 tablespoon of erythritol and mix thoroughly. Set aside to cool for a while.
Prepare the dough.
Place corn flour, oat flour and potato starch in a bowl, add erythritol, quail eggs (crack them into a bowl separately to prevent the shells from falling – I know what I’m saying), gluten-free baking powder and cold clarified butter.
Knead the dough with your hands or with a mixer with shortcrust pastry hooks. Add cold water if necessary.
Unfortunately, the dough does not stick as well as regular shortcrust pastry, but when it becomes more compact, put it in a bag and put it in the fridge.
Preheat the oven to 180 degrees C.
Line a baking tray with dimensions of approximately 30x26cm with baking paper.
Place half of the dough on the bottom, pressing thoroughly with your hands. Then add a layer of roasted apples and place the other half of the dough on top. We don’t worry about it and just crumble it with our fingers, so it looks like a typical crumble.
Bake the cake for 50-60 minutes until it is lightly browned.
Cool thoroughly, cut and serve carefully as it crumbles!
Enjoy your meal!
